Li Bing, the prefect of Shu County in Qin Dynasty, led more than 10,000 migrant workers to build Dujiangyan Water Conservancy Project, and then sent people to "wear Guangdu Salt Well" to produce the earliest well salt in Sichuan. The Records of Huayang Country written by Chang Qu, a native of the Western Jin Dynasty, recorded that the eating customs at that time were "delicious, spicy and fragrant" and "fish salt, tea honey and Dan pepper". It can be seen that people had learned to use rock salt and pepper to make brine.
Pot-stewed formula:
1, red gravy
20g of star anise, 20g of cinnamon, 50g of dried tangerine peel, 8g of clove, 20g of kaempferia kaempferia, 20g of pepper, 20g of fennel15g, 20g of fragrant leaves, 20g of galangal, 5 Amomum tsaoko, 5g of licorice15g, 0g of dried red pepper100g, and chives. 500g of high-quality soy sauce, 50g of sugar color, 200g of refined salt, 250g of hot peanut oil, 0/00g of monosodium glutamate12kg of bone soup/kloc-0.
2. Yellow gravy
Gardenia jasminoides Ellis 1 50g, geranium100g, kaempferia kaempferiae 50g, Zanthoxylum bungeanum 20g, Alpinia officinarum 50g, Amomum villosum 20g, fried garlic kernel150g, fried fresh orange peel150g, celery150g. 250g of cooked rapeseed oil, 0/50g of oil curry/kloc-,200g of monosodium glutamate, 230g of refined salt and 0/2kg of bone soup/kloc-.
3. White gravy
60g of star anise, 50g of kaempferia kaempferia, 25g of pepper, 20g of cardamom, 50g of dried tangerine peel, 50g of fragrant leaves, 20g of angelica dahurica, 0/50g of shallot/kloc-,0/50g of ginger/kloc-,0/000g of water wine/kloc-,and 0/000g of white soy sauce/kloc-.
Extended data
Preservation method of pot-stewed flavor:
1, skimming oil slick and foam slick. The floating oil and foam in the marinade should be skimmed frequently, and the residue should be filtered frequently.
2. Heat and disinfect regularly. Boil for disinfection 1 time every morning and evening in summer and autumn, and boil for disinfection 1 time every day or every other day in spring and winter. The boiled marinade should be put in a sterilized container.
3. The container must be made of pottery or white enamel. Never use metal utensils such as iron, tin, aluminum, copper, etc., otherwise, substances such as salt in the marinade will react with metals, which will make the marinade discolored and tasteless, and even deteriorate and cannot be used.
4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dustproof place, and a gauze cover should be added to prevent flies and insects from falling into the marinade.
5. Addition of raw materials. Spice bags are generally only used twice and should be replaced. Other seasonings should be marinated once, that is, added once.
Baidu encyclopedia-pot-stewed
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